TOMATO AND AUBERGINE GRATIN
Steps:
- Heat the oven to 450 degrees F/230 degrees C.
- Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.
- While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.
- Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder.
- In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve.
EASY EGGPLANT GRATIN
You may be surprised that eggplant gratin is this quick and easy to put together.
Provided by MSTRECKE
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Preheat a grill for medium heat and lightly oil the grate. Grill eggplant slices until cooked through and evenly browned on both sides, about 5 minutes.
- Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
- Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Sprinkle each with 1/8 cup Parmesan cheese and season with salt and pepper. Spoon half the marinara sauce into each dish. Top each with a second layer of eggplant slices, more salt and pepper, half the ricotta mixture, and 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet.
- Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 25.7 g, Cholesterol 75.6 mg, Fat 9.4 g, Fiber 12.3 g, Protein 12.7 g, SaturatedFat 4.7 g, Sodium 469.2 mg, Sugar 11 g
AUBERGINE GRATIN
Comforting yet healthy, and simple enough to be a work night favourite.
Provided by batmanneliese
Time 1h
Yield Serves 2
Number Of Ingredients 17
Steps:
- Heat the oil in a skillet or frying pan. Add the onion, season with salt and saute on a medium heat until they turn translucent and golden.
- Whilst the onion is cooking prep the aubergine. Place the sliced aubergine into a colander and season with salt, leave to drain.
- Add the crushed garlic and mixed herbs to the cooking onions. If you don't have mixed herbs specifically, simply use any favourite herby flavours that you have in; thyme, rosemary, oregano, basil and marjoram will all work well. A chuck it in approach will always work with sauce like this as long as you limit the herbs to 1tsp- any more will give it a noticeable grainy texture.
- Add mushrooms and courgette, cook for 5 minutes or until they are slightly browned.
- Add the chopped tomatoes with a splash of water. Mix in and simmer over a medium heat until you have your desired consistency. 5 minutes of simmering was enough for me.
- Whilst these are cooking, take the aubergine slices, rinse with water, press moisture out with kitchen roll and add to a hot frying pan which has been lightly brushed with oil. Light spray oil (diet types) work well for this also, use too much oil and the aubergine will go soggy. The point here is to get the aubergine dried out and to bring out some of the flavour, so that once they go into the gratin they won't instantly turn to mush (the only part of this dish that can go so wrong it ruins it). Brown on both sides and set aside.
- Season the sauce with salt and pepper to taste. Add the sugar and Tabasco now if you're using it.
- You're ready to layer up the gratin! intermittently layer aubergine with a thin covering of sauce- I sprinkle a tiny bit of Parmesan shavings between layers. The dish fills up pretty quickly, I normally manage to squeeze in 3 layers of aubergine. When you get to the top layer of sauce, cover it with a layer of courgette circles and sprinkle with lots of Parmesan, keeping a tiny sprinkle aside for when it comes out of the oven. The dryness of the courgette gives the Parmesan the chance to crisp up, if you want the cheesy bit gooey then skip out the courgette.
- Bake in the oven for 30 minutes on around 180 C/ Gas mark 4. The top wants to be lightly browned.
- Serve with your sides of choice. So filling and contrary to my waffling instructions, actually very easy!
EGGPLANT AU GRATIN
From Jane Shapton of Irvine, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack., Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 287 calories, Fat 18g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 750mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 4g fiber), Protein 15g protein.
FRENCH TIAN D' AUBERGINES - GRATIN OF AUBERGINES/EGGPLANT
Serves four people as a main course, or six to eight people as an accompaniment or starter. A Tian is a traditional ovenproof terracotta clay dish - usually oval - which is used extensively in the south of France. Many dishes are named after this dish in which they are cooked, and this is one of them. This wonderful dish with the essence of Summer from the S.W. of France can be served hot or tepid as a main course, with a tossed green salad & crusty French bread, or as an "Amuse Gueule" with aperitifs - the literal French translation is a snack to "amuse the mouth" for the main course which follows! You can make the fresh tomato sauce yourself, but most French housewives use the readily available & superb tinned & chopped tomatoes for ease & convenience; this speeds up the preparation of the dish considerably. The béchamel type sauce would be made with "Brousse" in France - strained Cottage cheese is a good alternative. A large Aubergine would be about 500g each.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F/230 C or Gas Mark 8.
- Lightly grease the Tian or an oven proof dish with olive oil.
- Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
- Cheese Custard: Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
- Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
- Now you can start to assemble the Tian - start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used.
- Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 - 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.
Nutrition Facts : Calories 373, Fat 22.5, SaturatedFat 12.9, Cholesterol 175.3, Sodium 702.3, Carbohydrate 29.3, Fiber 10.2, Sugar 13.9, Protein 18.4
AUBERGINE, POTATO & GOAT'S CHEESE GRATIN
This healthy aubergine gratin makes a moreish side dish with lamb but can be eaten veggie as well
Provided by Diana Henry
Categories Dinner, Main course, Side dish
Time 1h25m
Yield 6-8 as a side dish, 4-6 as a main course
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat 11 /2 tbsp of olive oil in a frying pan and cook the aubergines in batches, browning on both sides, then lower the heat and cook until they are soft. You will need to add more olive oil as you cook, but try not to add too much. (Roast the aubergines if you prefer - brush them with olive oil, place on baking sheets and cook for about 15 mins. I just like the texture better if they are fried for this.) Season them while they're cooking. As each batch is ready, remove from the pan and lay them on a double layer of kitchen paper.
- Heat another 1 tbsp of oil in the pan and add the onions. Cook over a medium heat until softening, about 10-12 mins, then add the garlic and cook for another few mins.
- Slice the potatoes very, very finely. It's best to do this on a mandolin if you have one - it takes more work (and a lot more time) to cut them with a knife.
- Brush the bottom of a gratin dish with olive oil, and arrange the vegetables in layers. Start with half the potatoes, then half the aubergine, onions and tomatoes. Sprinkle the thyme, lemon zest, goat's cheese, olives and seasoning, along with little drizzles of olive oil on the layers as you go. Add another layer of aubergine, onions and tomatoes, again adding the other ingredients as you go. Finish with the rest of the potatoes, arranging them neatly on top. Brush with olive oil and bake for 45 mins. The gratin should be soft, the potatoes tender and the top golden.
Nutrition Facts : Calories 238 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
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